This Italian Sausage Soup is pretty straightforward. It’s a classic, hearty soup, perfect for a chilly evening or whenever you want something comforting. It’s not fancy, but it delivers on flavor. You can use hot or mild Italian sausage, whichever you prefer. I personally like a little kick, so I usually go for the hot.
You can also switch up the protein. Turkey or chicken sausage work just as well if you’re watching your fat intake. Don’t be afraid to experiment with different types of pasta too. I like using small shells or ditalini, but really anything small works.
One thing I love about this soup is how adaptable it is. You can throw in whatever vegetables you have on hand. Spinach, kale, mushrooms… it all works. Just make sure you adjust the cooking time accordingly. And don’t forget a good crusty bread for dipping!
What You’ll Need
- 1 pound Italian sausage – hot or mild, pork, turkey or chicken
- 4 tablespoons olive oil
- 1 large onion – chopped
- 2 large carrots or 3 medium carrots – chopped
- 3 stalks celery – chopped
- 1 large red bell pepper – chopped
- 1 large green bell pepper – chopped
- 2 medium zucchini – quartered lengthwise and thinly sliced
- 6 cloves garlic – minced
- 1/2 cup dry red wine
- 6 cups chicken broth – or as needed
- 2 cans (each 15-ounce) tomato sauce – or 1 28-ounce can
- 1 can (15-ounce) diced fire-roasted tomatoes – undrained
- 2 tablespoons dried Italian seasoning
- 1-2 teaspoons crushed red pepper flakes – or to heat tolerance
- 1 1/2 cups dried small pasta – such as shells, ditalini, mini penne, elbow or orzo, regular or whole-grain
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese
Steps
- Brown the sausage in a Dutch oven or other heavy soup pot over medium heat until browned and no longer pink, breaking it apart as it cooks. Drain on a paper towel-lined plate. Set aside.
- Heat the olive oil in the Dutch oven or soup pot over medium-high heat. Add the onion, reduce heat to medium and cook for 3-4 minutes or until it begins to soften.
- Add the carrot and celery. Continue cooking for another 3-4 minutes or until tender.
- Add the red and green pepper and cook for 2-3 minutes then add the zucchini and cook for 2-3 minutes or until vegetables are very tender.
- Add the garlic and dry red wine and bring to a boil.
- Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning and crushed red pepper flakes.
- Transfer the cooked sausage back to the pot. Bring to a boil, reduce heat to low and cook uncovered for 10 minutes.
- Add the pasta and cook another 10 minutes or until the pasta is cooked through.
- Add the parsley and season to taste with salt and black pepper.
- Serve in bowls topped with Parmesan cheese.
